WHAT: A classic New England seafood shack lobster roll, made in your own kitchen.

HOW: Make a lemony, herby mayonnaise, then fold it into diced lobster and celery. Spoon it into lettuce-lined, buttery, toasty buns. Garnish with more mayo, if desired.

WHY WE LOVE IT: We love that Sonali tackles the quintessential New England summer food -- that, now, can be enjoyed far outside the northeast. The homemade mayo is a great touch -- but, in a pinch, good-quality store-bought mayo can be used in its place.

Two comments....first, if you don't have real hot dog buns, make your own by slicing off the sides of those hot dog rolls they sell in the rest of the country. It's a good substitute but a substitute none-the-less. Second, no self-respecting or otherwise New Englander would add anything in the mayo for a lobster roll except mayo ingredients, say oil, eggs, salt, maybe a bit of lemon, if you're from the Cain's Mayonaise camp (from whence I spring). Anything other than lobster, not too finely chopped, mayonaise, maybe some celery diced, salt and pepper (of course, we are not Barbarians), is unnecessary. The lobster carries the roll. Don't get nerved up about the sides, cut them off with a serrated-edge knife. Leave the chives for a baked potato.

Thanks for all of the comments! I believe I used the Pepperidge Farm top split buns but they are not the traditional New England style buns with the flat sides that toast up so well. Those are really hard to find. Regarding the lemon juice, most store-bought mayo (like Hellman's) has lemon juice in it already. I like putting a good amount of lemon juice in my homemade mayo because I think it pairs nicely with the lobster. I know that people feel strongly about their lobster rolls, I hope you try my version! :)

I'm originally from The State Of Maine, and have truly enjoyed many of the succulent symbiosis of flavors, which are embodied in the tastings of the best seafood's The State Of Maine has to offer. Nothing can compare to those flavor profile, and I feel so very fortunate to have been brought up with that ability in my life, too! What recipe's that I have been fortunate to gather during that period, too! M-M So Very Tasty, too!!

A proper NE clam-shack-lobster-roll is usually served on a buttered, griddled hotdog roll. I have always thought the point was to add as little bulk as possible, and no flavor beyond butter. Also, while this recipe is excellent, and I love the sound of the lemon chive mayo, I have to say, a dyed-in-the-wool New Englander who has vacationed on the Maine coast her entire life, I have never once had a lobster roll north of New York City that has lemon in it (I wouldn't put it past Connecticut though). The infamous Red Hook Lobster Pound Makes the same mistake. Totally regrettable.

Congratulations Sonali aka the Foodie Physician!! I cannot believe that such simple yet delicious recipe did not have even one comment for more than two and a half years. Thanks to Food52 for acknowledging this recipe and the WildCard Win!